DeVonn Makes Matcha Cheesecake
DeVonn Makes Matcha Cheesecake is a easy American recipe that serves 12. 350 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 30 min | Cook: 45 min | Total: 1 hr 30 min
Cost: $7.37 total, $0.61 per serving
Ingredients
- 16 oz Philadelphia Cream Cheese (room temperature, softened)
- 1/2 cup Granulated Sugar
- 2 Large Eggs (room temperature)
- 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract (pure)
- 1/4 tsp Salt
- 2 tbsp All-Purpose Flour (sifted)
- 1/4 cup Matcha Powder (sifted, culinary grade)
- 1 spray Cooking Spray (non‑stick spray for pan)
- 2 sheets Parchment Paper (cut to fit 9‑inch springform pan)
Instructions
Prepare the Pan
Spray the inside of the 9‑inch springform pan with non‑stick cooking spray. Cut two sheets of parchment paper to the size of the pan, place one on the bottom and one on the sides, pressing firmly to create a double barrier.
Time: PT5M
Cream Cheese and Sugar
In the stand mixer bowl, add the softened cream cheese and granulated sugar. Mix on medium speed until smooth and slightly fluffy, about 2‑3 minutes. Scrape down the sides once.
Time: PT5M
Incorporate Eggs
Add eggs one at a time, waiting until each egg is fully incorporated before adding the next. Mix on low‑medium speed; the batter will lighten in color.
Time: PT5M
Add Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and salt. Mix just until combined, about 1‑2 minutes.
Time: PT2M
Fold in Flour
Sift the all‑purpose flour over the batter, then fold in gently with the spatula until just incorporated. Scrape the bowl sides to ensure no pockets remain.
Time: PT2M
Divide Batter and Add Matcha
Divide the batter evenly into two medium bowls. To one bowl, sift in 1/4 cup matcha powder and mix by hand until uniformly green, about 3‑4 minutes. Leave the other bowl plain.
Time: PT5M
Create the Marble Effect
Starting with the plain batter, pour a third of it into the prepared pan, then a spoonful of matcha batter, then repeat, alternating until both batters reach the bottom. Use a skewer or knife to swirl gently, creating a marbled pattern without fully blending.
Time: PT5M
Bake
Place the pan on a middle rack and bake at 400°F (204°C) for 45 minutes, or until the top is deeply golden and the center still has a slight jiggle.
Time: PT45M
Temperature: 400°F
Cool Completely
Turn off the oven, crack the door, and let the cheesecake sit for 15 minutes. Then remove the pan, place the cake on a cooling rack, and let it cool to room temperature (about 45‑60 minutes). Once cool, refrigerate for at least 2 hours before slicing.
Time: PT1H
Nutrition Facts
- Calories
- 350
- Protein
- 6g
- Carbohydrates
- 20g
- Fat
- 28g
- Fiber
- 1g
Dietary info: Vegetarian
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Philadelphia Cream Cheese: Neufchatel cheese, vegan cream cheese
- Instead of Granulated Sugar: caster sugar, coconut sugar
- Instead of Large Eggs: egg replacer, silken tofu (for vegans)
- Instead of Heavy Cream: half-and-half, full‑fat coconut milk
- Instead of Vanilla Extract: vanilla bean paste, almond extract (use less)
- Instead of Salt: kosher salt, sea salt
- Instead of All-Purpose Flour: cake flour, gluten‑free flour blend
- Instead of Matcha Powder: green tea powder, spirulina (different flavor)
- Instead of Cooking Spray: butter, melted, oil brush
- Instead of Parchment Paper: silicone baking mat
Equipment Needed
- 9‑Inch Springform Pan
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Rubber Spatula
- Fine Mesh Sieve
- Oven
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Softening the cream cheese and mixing with sugar until silky.
- Adding eggs one at a time to avoid curdling.
- Sifting the flour to keep the texture smooth.
- Creating distinct marble swirls without over‑mixing.
- Baking at high temperature for a caramelized crust.
Chef Tips from the Video
- Use culinary‑grade matcha for the best flavor and vibrant color; lower‑grade tea can be bitter.
- Room‑temperature cream cheese mixes faster and generates gentle heat, reducing the need for prolonged mixing.
- For an extra glossy finish, brush the top with a thin layer of melted butter immediately after removing from the oven.
Troubleshooting
The cake collapsed after removing the pan.
Make sure the cheesecake is completely cooled to room temperature before releasing the springform sides. If still warm, the structure is fragile.
Swirls turned gray and lost color.
Stop swirling as soon as the green ribbons appear; over‑mixing dilutes the matcha and creates a gray hue.
Top is under‑browned or dry.
Check oven temperature with an oven thermometer; if too low, increase to 400°F and bake an extra 5‑10 minutes.
Storage
Refrigerator: Store sealed in an airtight container for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Not recommended; cake may soften and lose structure.
Make-Ahead Tips
- The cheesecake can be baked a day ahead; keep it refrigerated and dust with matcha just before serving.
- Freeze individual slices for quick dessert servings; re‑heat gently in a 300°F oven for 5 minutes if desired.
Frequently Asked Questions
What is the cultural significance and history of matcha marble cheesecake in American dessert cuisine?
Matcha marble cheesecake blends traditional Japanese green tea powder with the classic American New York‑style cheesecake, reflecting a modern fusion trend where Asian flavors are incorporated into Western desserts. It showcases the growing popularity of matcha in the U.S. as a health‑forward, vibrant ingredient.
What are the traditional regional variations of cheesecake in the United States and how does this matcha version differ?
In the U.S., classic variations include New York‑style (dense, cream‑cheese heavy), Chicago‑style (with a crumb crust), and ricotta‑based Italian‑inspired cheesecakes. The matcha marble cheesecake skips a crust, uses high‑heat baking for a caramelized top, and adds a green tea swirl, giving it a lighter texture and a distinctive earthy flavor.
How is a traditional matcha dessert served in Japanese cuisine, and how does this cheesecake compare?
Traditional Japanese matcha desserts, such as matcha ice cream or wagashi, are often served in small, delicate portions with a subtle sweetness to balance the tea’s bitterness. This cheesecake offers a richer, creamier experience while still honoring matcha’s grassy notes, making it suitable for larger Western gatherings.
What occasions or celebrations is matcha marble cheesecake traditionally associated with in American culture?
While not tied to a specific holiday, the matcha marble cheesecake is popular for spring gatherings, brunches, and celebratory events like birthdays or dinner parties because its striking green swirls make a visual statement and its flavor feels both indulgent and sophisticated.
What are the most common mistakes to avoid when making matcha marble cheesecake?
Common errors include over‑mixing the batter (which can incorporate too much air and cause cracks), over‑swirling the marble pattern (which turns the green gray), and removing the cake from the pan before it is fully cooled, leading to collapse.
Why does this recipe bake at 400°F instead of the lower temperatures used for traditional cheesecakes?
The high temperature creates a caramelized, slightly crunchy crust and encourages a rapid rise, which helps form the dramatic marble layers. Lower temperatures produce a smoother, denser texture but lack the dramatic top and height achieved here.
Can I make the matcha marble cheesecake ahead of time and how should I store it?
Yes, bake the cheesecake a day ahead, let it cool completely, then refrigerate it covered. It keeps well for up to four days. For longer storage, wrap tightly and freeze for up to one month; thaw in the refrigerator before serving.
What texture and appearance should I look for when the matcha marble cheesecake is done?
The top should be a deep golden‑brown with a slightly cracked surface, and the center should have a gentle jiggle when the pan is gently shaken. Inside, you’ll see distinct green ribbons of matcha swirling through a creamy white base.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in a wide range of culinary content, from approachable home‑cooking tutorials and experimental recipes to professional techniques, food science explanations, and entertaining cooking challenges.
How does the YouTube channel Bon Appétit's approach to American dessert recipes differ from other cooking channels?
Bon Appétit blends high‑production values with a focus on technique and ingredient storytelling, often featuring chefs who explain the science behind each step. Their dessert videos, like this matcha marble cheesecake, emphasize both visual appeal and practical, reproducible methods, setting them apart from purely entertainment‑focused channels.
What other Japanese‑inspired desserts are featured on the YouTube channel Bon Appétit?
Bon Appétit has explored several Japanese‑influenced sweets, including matcha tiramisu, yuzu curd tart, mochi ice cream, and a miso‑caramel panna cotta, showcasing how traditional Japanese flavors can be integrated into Western dessert formats.
Last updated: September 2, 2026
![Matcha Cheesecake [No Oven]](https://img.youtube.com/vi/X0nbs5x0hMI/hqdefault.jpg)
